To get this recipe on the table there is just a little chopping that needs to be done first. Wash and prep your fresh vegetable ingredients…

First I diced the cucumber with the skin on and placed that aside in a bowl that the finished dish will eventually end up in (make sure it’s a pretty big bowl for mixing purposes).

Next I cut up the onion and peppers in preparation for cooking them.

Take your package of ground turkey breast and place the turkey in a pan that has been coated in oil and heated to medium high.

Cook the turkey, stirring often to prevent sticking. Add your fresh garlic near the end, when the turkey is done cooking to prevent the garlic from burning.

Now add the raw onions, peppers and carrots – stir to incorporate them into the turkey.

Place a lid on the pan and cook for about 5-minutes or until the vegetables begin to soften, stirring a few times so everything cooks evenly.

Now it’s time to get your sauce ready. Juice the 3-4 limes into a measuring cup.

Add the low-sodium soy sauce, sugar and chili-garlic or sriracha to the lime juice.. Give it a stir then add it to the pan with the turkey and vegetables. Cook the mixture on high for an additional 1-2 minutes.

Cook the rice vermicelli according to the package directions. This usually just takes a couple of minutes and can be done at any point so long as you rinse the noodles in cold water when they are done cooking and chop them into smaller pieces with kitchen shears to prevent sticking. You can put them in the large dish with the cucumber when ready.

Add the turkey, vegetables and sauce to the rice vermicelli and cucumber – stir to combine.

Fill the lettuce cup with a portion of the noodles, vegetable and turkey and enjoy! You can top the cup with additional Sriracha if you like your food really spicy. You can easily save leftovers in the refrigerator for another meal – they can be eaten hot or cold depending on your preference. Eat up!